Pesto and baby marrow tart

Recipe from: 28 March 2011
tart,pastry,vegetarian

Ingredients 9
Servings 4-6
Time 00:15

Ingredients

  • 1
    roll ready-made puff pastry
  • 1
    egg - beaten
  • 3
    Tbs
    basil pesto
  • 4
    Tbs
    crème fraiche
  • 5
    large zucchini, thinly sliced or sliced using a vegetable peeler
  • 1
    tsp
    red chilli - de-seeded and finely chopped
  • 2
    Tbs
    baby mint leaves or sliced mint
  • salt & pepper to taste
  • olive oil, to drizzle
 

Method

00:15
 
Preheat the oven to 180°C. To make the tart, roll out the puff pastry slightly and score a border around the edge. (As you’ll see in the photo, there is a border, this is done by scoring the pastry.

Use a sharp knife for this but make sure that you don’t cut all the way through the pastry). Place the pastry on a greased baking tray. Brush the border with the egg.

Mix the pesto and Crème fraiche and spread on the pastry, leaving the border clean. Place the zucchini ribbons on the pastry and place in the oven for 10-15 minutes until the pastry is golden and the zucchini is cooked.

Sprinkle with the chopped chillies and mint. Season with salt and pepper and drizzle with some olive oil.

Reprinted with permission of Simply Delicious. To see more recipes, click here.

 

Read more on: recipe  |  vegetables  |  starch  |  bake  |  vegetarian
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.